
Tom Kha-Style Chicken Soup with Lemongrass and Coconut
Soup pieces simmered with lemongrass, ginger and coconut milk until rich and fragrant, finished with lime and chilli.
Raw materials
Soup pieces give the broth body. Pick the meat off the bone at the table, or strain and shred.

Ingredients
Method
Add the lime juice at the end, off the heat, so it stays fresh.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Simmer the chicken
Put the chicken, water, lemongrass, ginger and lime leaves in a pot. Bring to a boil, then simmer covered for 30 minutes.
- 03Skim
Skim off any foam from the top.
- 04Add the coconut
Pour in the coconut milk and add the mushrooms and chillies. Simmer gently for 10 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Season
Take off the heat. Stir in the lime juice, soy sauce, sugar and salt. Taste and adjust.
- 06Serve
Ladle into bowls, scatter coriander and serve with rice.
Questions
Do I eat the lemongrass?+
No. It is fibrous and only there for flavour. Lift it out or leave it on the side of the bowl.
Can I use light coconut milk?+
Yes. The soup will be thinner but still fragrant.
Start with the soup pieces
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